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K

Katrina Brudzynski

mcmaster university

H指数:22

被引数:1,944

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Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective

IF3.7

2023-04-069

OAAI

Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee

ANTIBIOTICS-BASEL

IF4.6

2021-05-0947

OAAI

Colloidal structure of honey and its influence on antibacterial activity

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-02-1015

PREAI

A current perspective on hydrogen peroxide production in honey. A review

IF9.8

2020-12-0173

PREAI

Accumulation of soluble menaquinones MK-7 in honey coincides with death of Bacillus spp. present in honey

FOOD CHEMISTRY-X

IF8.2

2019-03-017

OAAI

Identification of Ubiquinones in Honey: A New View on Their Potential Contribution to Honey's Antioxidant State

IF4.6

2018-11-238

OAAI

Identification of menaquinones (vitamin K2 homologues) as novel constituents of honey

IF9.8

2018-05-0111

PREAI

Active macromolecules of honey form colloidal particles essential for honey antibacterial activity and hydrogen peroxide production

SCIENTIFIC REPORTS

IF3.9

2017-08-0952

OAAI

MRJP1-containing glycoproteins isolated from honey, a novel antibacterial drug candidate with broad spectrum activity against multi-drug resistant clinical isolates

FRONTIERS IN MICROBIOLOGY

IF4.5

2015-07-1340

OAAI

Unraveling a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation

IF9.8

2012-07-01102

PRE

Mechanism of honey bacteriostatic action against MRSA and VRE involves hydroxyl radicals generated from honey's hydrogen peroxide

FRONTIERS IN MICROBIOLOGY

IF4.5

2012-01-0178

OAAI

Powerful bacterial killing by buckwheat honeys is concentration-dependent, involves complete DNA degradation and requires hydrogen peroxide

FRONTIERS IN MICROBIOLOGY

IF4.5

2012-01-0141

OAAI

Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

IF9.8

2011-08-01136

PRE

Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity

IF9.8

2011-06-0164

PRE

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

IF9.8

2011-03-0169

PREAI

The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

IF9.8

2011-02-0174

PREAI

Re-examining the role of hydrogen peroxide in bacteriostatic and bactericidal activities of honey

FRONTIERS IN MICROBIOLOGY

IF4.5

2011-01-01172

OAAI